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Add together one-half cupful water and a pound of granulated sugar; put over a fire and stir until the sugar is dissolved; then add about one-eighth of a teaspoonful of cream of tartar, and boil until it reaches the "crack" degree. Pour into well greased, shallow pans to cool. When partly cold, take up and pull as directed for Molasses Taffy, mixing in one-half teaspoonful of vanilla while pulling. Or, the candy may be allowed to cool without pulling. In this case, sprinkle the vanilla on the taffy when it is first placed in the pans. Before it is hard, cut into squares with a greased knife.
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